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Trelawney

  • Trelawney
    Trelawney
    www.thecheeseshed.com
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    Not Cheddar

    This was Sue Proudfoot's first cheese.  It's a traditional style farmhouse cheese with a clear lemony flavour and nicely balanced acidity, matured for 6 weeks.  For a contrast, take a look at Miss Muffet, Keltic Gold or her big award winner from 2008, Cornish Crumbly.

    Vegetarian, pasteurised.

    More about Sue and her cheeses

    Sue had done a bit of everything - taking free range eggs around Bude in a pushchair, milk churn painting, special needs work, sheep breeding ... then one day about 10 years ago she turned to cheese.   And I suppose that's when she found her vocation.  Because she's come through the tough learning process as a hugely skilled cheesemaker, good enough to supply Paxton & Whitfied: good enough to supply Fortnum & Mason, and good enough to win Best Modern English Cheese at last years British Cheese Awards (for Cornish Crumbly).

    Her four cheeses are closely related, with the recipe varying for each. Trelawney was the orginal - a firm farmhouse cheese that might remind you of Cheshire.  Miss Muffet uses the washed rind process which produces a sweet, supple cheese. For Keltic Gold, she takes a Miss Muffet and washes its rind with Countrymans Cider (also from Cornwall) three times a  week for five weeks.  Tedious, but the result is a real connoisseur's cheese. 

    And the newest addition is Cornish Crumbly, where the curd is left much more undisturbed (i.e it's not cut or broken up into small pieces) resulting in a chalky texture and lively taste, "a bit like a creamy Lancashire", says Sue.

    Originally based on the family farm - Whalesborough Farm - near Bude, success produced a need for more space, so she moved into a new dairy in 2009, but still only a few miles from home.


    £5.29
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